Date and Nut Bread

Date and Nut Bread 

1 cup chopped dates

1 t. soda

1 cup boiling water

2 T. melted butter

3/4 cup sugar

1 egg

2 cups flour

1/4 t. sal1/2 t. baking powder

1 t. vanilla

1 c. chopped nuts

1. Dissolve soda in boiling water and pour over dates and cool.

2. Cream together butter and sugar. Add beaten egg and add to cooled date mix.

3. Add sifted flour, salt and baking powder. Add vanilla and nuts.

4. Bake in loaf pan 9x5x3 in. ,350 degrees, 1 hour.

5. Best results will be obtained by baking the day before bread is to be used. 

Notes: This bread picked up moisture for a few days after baking before beginning to dry out.

Come Into Our Kitchens Published by Covenant Women of the North Park Covenant Church

5250 N. Christiana Avenue, Chicago Il 60625  ( Subnitted by Mrs. Chas. Hjerpe, Mrs. Otto F. Ohlson and Mrs. Signe Lund

The Source

Back of the loaf is the snowy flour,

And back of the flour the mill,

And back of the mill is the wheat and the shower,

And the sun and the Father's will

Maltbie D. Babcock 1858-1901

Fruitcake Aunt Nora's Old Fashioned Dark Cake (5lbs,)

Fruitcake Aunt Nora's Old Fashioned Dark  (5lbs)

3 cups seeded dates (cut up)
3 cups seedless raisins
2 cups walnuts or pecans
1 lb. fruit mix (this is chopped up citron, etx.)
1/4 cup molasses or honey (I use half and half)
1/4 cup sherry wine (we use 1/2 cup or more)
     or brandy  (we use brandy)

1 cup butter
1 1/4 cups brown sugar (dark, packed)
4 eggs
2 cups sifted all purpose flour
1/2 t. salt
1/4 t. soda
1 t. cinnamon
1/2 t. cloves
1/2 t. mace

Quarter the dates. Rinse raisins and drain thoroughly (I did not rinse the raisins,MF)
Chop the nuts. In a large bowl combine all fruits and nuts with molasses or honey and liquor..
(We let this stand for a couple of nights covered)

Cream butter and sugar together thoroughly. Add eggs 1 at a time beating thoroughly after each addition. Pour over fruits and nuts. Sift together flour, salt, soda and spices. Add gradually to fruit mixture, mixing well.
(We did this with a wooden spoon, but since have been told to use your hands)

Pour into 2 loaf pans (3x5x9 in.) which have been lined with greased brown paper and greased wax paper. Bake in slow oven (275) about 2 1/2 hours. (we bake about 3 hours) with shallow pan of water in bottom of oven. Remove from pans to cool, but leave paper on cake until used. Brush with brandy and wrap in cheesecloth for a few days. Do not refrigerate.  Cook to internal temperature is 200 degrees if you have an instant thermometer reader. Enjoy!